(Closed) NWR: Christmas Cookie Recipes

posted 8 years ago in Food
Post # 3
703 posts
Busy bee
  • Wedding: September 2010

That would be super fun!  How would it work to do a virtual one?

I love citrus and our top tier of our wedding cake was lemon poppyseed – so here’s Martha Stewart’s Lemon Poppyseed cookie recipe!


Makes about 30

  • 1/4 cup fresh lemon juice, plus 3 1/2 teaspoons freshly grated lemon zest (2 to 3 lemons)
  • 8 ounces (2 sticks) unsalted butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon poppy seeds, plus more for sprinkling


  1. Preheat oven to 375 degrees. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted.
  2. Whisk together flour, baking powder, and salt. Cream remaining stick butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in egg and lemon butter. Mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons zest. Mix in flour mixture and poppy seeds.
  3. Stir together remaining 1/2 cup sugar and 1 1/2 teaspoons zest. Roll spoonfuls of dough into 1 1/2-inch balls; roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with seeds.
  4. Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely. Store in an airtight container up to 1 week.


Post # 5
1801 posts
Buzzing bee
  • Wedding: June 2010

I love pumpkin whoopie pies (my adapted version from Butter+Cream):


  • 3 cups Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 2 Tablespoons Ground Cinnamon
  • 1 Tablespoon Ground Ginger
  • 1 Tablespoon Ground Cloves
  • 2 cups Dark Brown Sugar, Firmly Packed
  • 1 cup Vegetable Oil
  • 3 cups Pumpkin Puree, Chilled
  • 2 whole Large Eggs
  • 1 teaspoon Pure Vanilla Extract


  • 3 cups Powdered Sugar
  • 1 stick Butter
  • 8 ounces, weight Cream Cheese, softened
  • 1 teaspoon Pure Vanilla Extract

Make the cookies: Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper or a nonstick baking mat; set aside. (Or spray lightly with a non-stick spray)

In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In a large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and 1 teaspoon of vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and stir until fully incorporated.

Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of batter onto prepared baking sheets, about 1 inch apart (you can also use a Tablespoon measuring spoon rather than the scoop). Transfer to oven and bake until a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

Make the filling: Sift confectioner’s sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment (or just use a hand mixer with regular beaters), beat butter until smooth. Add cream cheese and beat until well combined. Slowly add powdered sugar and remaining vanilla, beat just until smooth. Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.

Assemble the whoopie pies: Match cookies up for similar sizing. When cookies have cooled completely, pipe or spread a large dollop of filling on the flat side of half of the cookies. Sandwich with matching cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Refrigerate cookies at least 30 minutes before serving and up to 5 days.

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